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There’s nothing like the smell of rolls in the oven. But with the kneading, rising and waiting involved, homemade yeast rolls are usually reserved for special occasions and holidays. At my house, homemade yeast rolls became a weeknight specialty when my neighbor shared her delicious recipe for Quick Tarragon Yeast Rolls. A speedy mix in a large bowl and a quick rise in muffin tins are all it takes to bring home baked goodness to your table any time.

The recipe takes advantage of rapid rising yeast, so there’s no need to proof the yeast or let the dough have a lengthy rise. And, the addition of dried tarragon and celery seed make this an absolutely delicious and different dinner roll.

The recipe makes eight to 10 medium rolls, and can be doubled for dinner parties or large family gatherings. I use a medium ice cream scoop to measure the dough into muffin tins which have been sprayed with non-stick spray. Spread with butter, these hot-out-of-the-oven rolls are a pleasing addition to any meal.

2 1/2 cups flour, divided

1 teaspoon salt

1 package rapid rise yeast

1 tablespoon parsley flakes

1 teaspoon dried tarragon

1 teaspoon celery seed

2 tablespoons sugar

1 egg

2 tablespoons vegetable oil

1 cup warm water

Preheat oven on convection bake to 350 degrees F. Combine 1 1/2 cups flour with the remaining dry ingredients. Add oil, egg and warm water and beat on low speed with an electric mixer for 30 seconds. Beat on high for 3 minutes. Stir in remaining 1 cup of flour.

Spray muffin tins with non-stick spray and spoon in the batter, filling 6 to 8 muffin cups. Let rise in a warm place until double, about 15 minutes to 30 minutes.

Bake muffins for 10 to 12 minutes, until puffed and lightly browned on top. Remove from muffin tins and serve